First vegan-certified Grand Cru single origin ‘milk’ chocolate from Madagascar

Valrhona’s AMATIKA is vegan-certified by the European Vegetarian Union and by Vegan Action in the United States. Pic: Valrhona

Described by the company as ‘a milestone in chocolate-making’, the AMATIKA 46% is the latest in the Valrhona collection – described as a ‘sweet and creamy like a milk chocolate couverture, yet powerful like a single origin chocolate’ – and is now available for both pastry chefs and home gourmets.

Valrhona, partner to pastry professionals since 1922 and a pioneer in the world of chocolate, said the result comes from passionate teamwork between sourcing teams, cocoa producers, innovation and sensory experts, and L’École Valrhona’s pastry chefs.

AMATIKA 46% gives artisans the opportunity to see vegan pastry as a new source of inspiration, a way to stand out from the crowd and to serve a broader range of customers.

If the vegan movement maintains the current rate of growth over the next decade, at least one in 10 people will have adopted plant-based diets. But it still presents a real challenge to pastry chefs, who must rethink their traditional techniques and revise their tried-and-tested methods.

To support them on their road, the chefs at L’École Valrhona have created a collection of recipes using AMATIKA 46%, as well as resource guides and classes to teach chefs the ingredients and techniques they need to create exceptional dairy-free, gluten-free and vegan desserts.

A vegan Grand Cru of single origin from Madagascar sets AMATIKA apart from other milk chocolate, with its melt-in-the-mouth texture revealing notes of cacao, toasted almonds and a hint of acidity “for a sensuous journey to the shade of a Madagascan garden​”.

The balance between cacao, fat and sugar delivers the perfect texture for all classical pastry making techniques with a vegan twist. It is especially suited to providing an exquisitely creamy addition to ganache and mousse.

Website Link (Article by Anthony Myers)

Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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